Pork kebab in cognac and soy sauce
Delicious, flavorful and interesting kebab. Nothing complicated, the simplest preparation steps, a few hours in the marinade and a few minutes on the coals and appetizing pieces of meat with the smell of the fire will be eaten in the fresh air in seconds!
Composition:
- pork (neck of pork) - 500 gr.
- onion - 2 pcs.
- cognac - 40 gr.
- soy sauce - 20 gr.
- olive oil - 3 tbsp.
- pepper, salt - to taste
- red hot pepper - to taste
- black pepper peas - 10 pieces .
Preparation of pork kebab in cognac and soy sauce:
For kebab you need to take fresh and quite fatty meat, for example, neck. Do not be afraid of excess fat, when cooking on the coals, it will melt out of the meat and flow into the fire, and will not let the meat dry out.
Clean the meat from the veins and cut it into 5-7 cm slices.
Slice the onions into half rings. If you like to thread onions on skewers together with meat, then 2 hours before cooking the kebab, cut onion rings into the marinade and thread them. For a good marinade we will need to knead the onion thoroughly so that it gives its juice and flavor.
In a bowl, combine the meat, onion and the rest of the marinade and mix thoroughly, gently massaging the meat so it begins to absorb the marinade.
Marinate the meat for 5-6 hours, but you can also leave it overnight, it will only make it better.
Put the ready meat on skewers and cook on an open fire until cooked through - 15-20 minutes.
If desired, you can throw a few potatoes wrapped in foil and peeled into the fire - they will be very convenient for the kebab.
Bon appetit!
